How is white vinegar brewed? How vinegar is brewed

Four famous vinegar brewing methods:

1. Shanxi old vinegar - solid vinegar brewing.

Making vinegar with Daqu: Using sorghum as the main raw material, using the enzymes secreted in Daqu, after low-temperature saccharification and alcoholic fermentation, half of the mature vinegar paste is placed in the fumigation tank, heated with a simmer, and after the fumigation is completed, the vinegar drenched by the other half of the mature vinegar paste is added to soak, and then new vinegar is drenched. Finally, the new vinegar is aged in the sun and ice to make vinegar with black color, thick texture, mellow sour taste and special aroma.

2. Zhenjiang balsamic vinegar - solid vinegar brewing.

Vinegar made from koji: Using glutinous rice and rice as raw materials, microorganisms such as rhizopus and yeast in koji (also known as liquor medicine) are used to cultivate bacteria on rice grains in a solid state, and ferment them while saccharifying. Add water and barley koji to continue saccharification and alcoholic fermentation.

Then the fermented mash is mixed with bran into a solid state into the tank, and high-quality acetic paste is added as seeds, and the solid layer fermentation is used to gradually expand the reproduction of acetic acid bacteria. After the vinegar is aged, the vinegar juice is poured out by the sleeve drenching method, and the fried beige and white sugar are added, and after clarification, the balsamic vinegar is obtained by heating and boiling.

3. Fujian red yeast vinegar - solid-state vinegar.

With bran as the main ingredient, glutinous rice is added to wine or knotweed juice to make vinegar mother for acetic acid fermentation, and the vinegar paste is aged for one year to obtain bran vinegar with a unique flavor.

4. Dandong white vinegar in Liaoning Province - liquid vinegar.

Using glutinous rice, red yeast rice and sesame seeds as raw materials, the natural liquid fermentation is carried out by the fractional addition method, and after 3 years of aging, and finally the finished product is prepared with white sugar.

How to make :

1 Bring out the soaked glutinous rice and prepare to steam.

2 Wrap the steamed glutinous rice in leaves.

3 Sprinkle natural herbs on top of the wrapped glutinous rice to help it ferment.

4 rice vinegar in fermentation.

5.Every once in a while, the fermenting rice vinegar is stirred.

6.Put the fermented glutinous rice into the Yixing vat.

Add spices, sugar and other condiments to white vinegar, that is, balsamic vinegar. Aged vinegar takes 1 to 2 years, due to the alternating influence of high and low temperatures, the concentration and acidity will increase, the color will deepen, and the quality will be better.

The brewing of vinegar is made of glutinous rice as the main material, which is processed by fermentation, and is divided into five steps

Step 1: Soak the glutinous rice.

Soaking glutinous rice, requiring the rice grains to be soaked without white hearts, drained and steamed, mixed with human wine medicine, sealed with a grass lid to prevent pollution and pay attention to heat preservation.

Step 2: Mix well and ferment.

Add bran to the mash and mix well, take an appropriate amount of ripe vinegar fermented by splitting and fermenting, and then add a little rice husk and water to ferment.

Step 3: Ferment through the spoon.

After fermentation for 3-5 days, the upper rice husk is uncovered, and the mash and the lower ferment are mixed with an appropriate amount of rice husk to mix well, and then spooned.

Step 4: Ageing.

Add salt to the tank, and combine the tank, so that the tank is full of grain, a layer of salt on the surface of the mash, and the mouth of the tank is sealed with plastic cloth for aging.

Step 5: Store tightly sealed.

Soak the aged vinegar paste with water and color, stir the head juice vinegar with sugar, clarify the fiber and filter it, add the kettle to boil it and put it in a container and seal it.

The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south, sorghum and millet in the north, wheat in the Central Plains, and bran in Sichuan and Shaanxi. Nowadays, there are also substitutes for broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw material is first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then fermented with acetic acid bacteria to oxidize ethanol to form acetic acid.

Vinegar is a traditional condiment in China's major cuisines, and the history of vinegar brewing is more than 3,000 years old, and it can generally be divided into two categories: solid fermented black vinegar and liquid fermented red vinegar and white vinegar. Vinegar is mainly made of glutinous rice, wheat, sorghum and other raw materials fermentation, there are amino acids, lactic acid, organic acids and other many wisdom or kinds of ingredients, China's famous vinegar has Zhenjiang balsamic vinegar, Shanxi old vinegar, Sichuan Baoning vinegar, Tianjin Duliu old vinegar and so on.

Vinegar is brewed from starch such as grains.

The principle of vinegar production is to add acetic acid fermentation broth containing acetic acid bacilli to alcohol, so that the alcohol is gradually converted into acetic acid. Choose the right alcohol as a raw material, such as rice wine, fruit wine, beer, etc. The alcohol is placed in a fermentation vat and an appropriate amount of acetic acid fermentation broth is added, which contains acetic bacilli, which are able to convert alcohol into acetic acid under the right conditions.

Then you need to make sure that the fermentation vat is sealed and the temperature is kept between 20-30 to promote the growth of bacteria and the acidification reaction. During the fermentation process, the fermentation vat needs to be stirred regularly or gently shaken to ensure that the acidification reaction proceeds evenly, and at the same time to help oxygen enter the fermentation broth to promote the growth and reproduction of bacteria. The fermentation time is generally 1-2 months, and when the flavor of the fermentation broth becomes sour and the acetic acid content reaches more than 5%, the fermentation can be stopped.

Precautions for purchasing vinegar

1. Variety: Choose vinegar varieties that meet your needs, such as rice vinegar, aged vinegar, fruit vinegar, acetic acid, etc., different varieties of vinegar have different tastes and uses.

2. Color: Choose vinegar that is transparent, bright, uniform in color, no turbidity, and no precipitation.

3. Smell: Smell the smell of vinegar, there should be a clear fragrance, no peculiar smell or sour taste.

4. Acidity: According to your own taste and needs, choose vinegar with moderate acidity, and it is not advisable to choose vinegar that is too sour or too sweet.

5. Grade: Choose high-quality, high-grade vinegar, not low-price, low-quality vinegar to ensure the quality and taste of vinegar.